The Koala enjoys cabbage boiled, I prefer it cooked quickly on high heat. We both eat cabbage either way. Sometimes, I tease The Koala about how white people smell like milk and cabbages. It’s not true. I love milk and cabbages just as much as the next girl, maybe even more than the next girl. We don’t smell like milk and cabbages (unless we’re immune to the smell).
Kale was fashionable in a big way, then came brussels sprouts. I think cauliflower tried to knuckle in (particularly with cauli rice and cauli crust pizza) but it’s time for the humble cabbage to make a comeback. Of all the brassicas, cabbage is the most affordable by weight. A dependable, good value vegetable. It’s time to get creative with cabbage.
I kept seeing grilled cabbages on Pinterest. To be more precise, cabbage wedges with a special dressing. I browse Pinterest quite a lot and grilled cabbage food porn kept popping up as different bloggers posted variations of the recipe.
It came with glowing reviews like:
“I don’t really like cabbage, but I fixed this recipe and couldn’t believe how good it was! We threw some burgers on the grill and our dinner was complete. I never thought I’d skip dessert because I was full from eating too much cabbage!”
“This is an incredibly delicious recipe.”
“I made this dish tonight and broiled it in the oven. It was really good. I had to use dried cilantro and it was really good. When I first tasted the sauce, it was really tart, but on the cabbage it was great. Served with seared ahi and rice. Everyone agreed it was a keeper. Thanks for the great recipe. We don’t normally eat cabbage.”
“I keep coming back to the this recipe. It’s one of my favourites for parties (scalable and cheap), and converts non-cabbage eaters into happy cabbage consumers.”
I was intrigued. I had to try it out this Pinterest superstar.
We have a small, hardworking lemon tree so I used lemon instead of lime but if you have access to limes, please go right ahead!
The Koala hates coriander (cilantro) so I omitted it from the dressing and used fresh thyme instead. This must be true love because I adore coriander.
Recipe adapted from The Kitchn recipe here.
Grilled Cabbage Wedges with lemon thyme dressing
Serves 6-8 as a side dish
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 teaspoon fish sauce (use soy for vegetarian version)
- 2 garlic cloves, chopped
- 2 tablespoons fresh thyme, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoons sugar
- 1 cabbage
- Vegetable oil (or bacon fat)
- Lemon wedges to serve
- Using a stick blender, blend the lemon juice, olive oil, fish sauce, chopped garlic, thyme, salt, cayenne and sugar until the dressing is blended.
- Wash cabbage and remove any loose outer leaves. Cut cabbage evenly into 8 wedges (in half, then in half again and again), keeping the stalk/stem in place as this keep the wedges from falling apart.
- Heat a little oil or bacon fat on a hot grill or heavy frying pan. Place wedges in 1 layer and cook for 5 minutes on medium high heat. Flip and cook for a further 5 minutes. There should be some charring but the wedges should be a little firm in the middle and hold their shape well.
- Arrange cooked wedges on a plate and pour dressing over top and serve with extra lemon.
Verdict? Good. Smoky, sweet, sour and savoury. We ate the whole cabbage between two people (spread over a couple of meals). Still good reheated for lunch the next day!
It’s BBQ season here in New Zealand and this would make a great side dish for any BBQ gathering. Just bring the cabbage wedges already cut up to throw on the grill and the dressing in a jar ready to drizzle on top once cooked. Your friends will think cabbages on the grill is weird until they have a taste. This dish would be suitable on the Christmas dinner table.
Variations to try:
- Roasted or broiled instead of grilled
- Different herbs
- Addition of bacon bits
- Use of purple cabbage or napa cabbage
This post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things. Christine and Kath from Garden Eats are the hosts for this month’s event.
If you have a blog and you are eating or cooking something new this month, click below to join. More information here.